LEARNING OUTCOME: Participants will recognize advanced nutrition students exhibit only a small increment in food composition knowledge compared to beginning students.

Registered dietitians must acquire and retain information about nutrient composition to effectively and quickly interact with clients regarding nutrient choices. Traditionally, students gained knowledge about nutrient composition through course work and applications such as dietary analyses, menu planning, and label comparisons. The purpose of this study was to determine the differences in ability to recall and manipulate nutrient composition data of beginning and advanced nutrition students at six locations across the country. Students completed a 32 item multiple choice test on vitamin A, folic acid, calcium, and iron. The test was developed in Fall 1996 and administered early in 1997 to 472 students, 393 beginning and 129 advanced. Mean scores at the six institutions ranged from 9 to 11 for beginning students and 14 to 15 for advanced. The mean score for all beginning students was 10 ± 3, or 31 ± 10% (mean ± standard deviation); advanced students scored 14 ± 3 (p<0.001), or 44 ± 9%. The low score for advanced students, who have completed introductory nutrition and food science courses, may indicate limited acquisition or retention of nutrient composition knowledge. It is possible that alternate instructional methods, more attention to repetition of major themes, or additional applied experience could enhance acquistion and/or retention of knowledge. Funded in part by USDA Higher Education Challenge Grant.